VampireSix
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Does anyone have any experience with Wyeast 3944 Belgian Wit attenuating way more than it is supposed to?
The Wyeast website says attenuation should be between 72-76%. However, a batch of Belgian Wit I did (Midwest Supplies Grand Cru extract kit) went from 1.070 to 1.009 over 3.5 weeks. That's 87%, right?
Fermentation temps were 63-65 ambient for the first two weeks, then 66-68 ambient for the last two weeks.
The Wyeast website says attenuation should be between 72-76%. However, a batch of Belgian Wit I did (Midwest Supplies Grand Cru extract kit) went from 1.070 to 1.009 over 3.5 weeks. That's 87%, right?
Fermentation temps were 63-65 ambient for the first two weeks, then 66-68 ambient for the last two weeks.